Piperada vasca with idiazabal - eggs with sheep's cheese

Yield: 4 servings

Measure Ingredient
4 tablespoons Extra-virgin olive oil
20 \N Mixed piquillo and anaheim chilies; cut 2\" batons,
\N \N Seeds removed
1 medium Red onion; thinly sliced
4 \N Plum tomatoes; chopped 1/2\" dice
\N \N With seeds and juice
1 \N 12 ounces Sl bacon; cut 1\" batons
6 \N Eggs
4 slices Jamon Serrano or Jambon de Bayonne
4 slices Idiazabal cheese
4 slices Baguette -; (ea 1\" thick)

Preheat oven to 425 degrees. In a 10-inch saute pan, heat oil until, smoking. Add peppers, onion, garlic and bacon and cook until very soft, about 12 to 14 minutes. Add tomatoes and cook 2 minutes. Beat the eggs and pour into pan, stirring only once to distribute peppers. Cook slowly 2 to 3 minutes and place in oven 2 minutes. Meanwhile, place 1 piece of Jamon on each plate. Place Idiazabal cheese on baguette slices and place on pan in oven. When eggs are set and cheese has melted, remove both pans from oven.

Spoon eggs over Jamon and serve toast on side. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Piperada Vasca With Idiazabal - Scrambled Egg Custard With Sheep's Cheese".

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A26 broadcast 02-02-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-05-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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